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Honey Sesame Shrimp "on the Barbie" (Australia)

1 1/2 pounds jumbo shrimp, peeled and deveined, see note
5 tablespoons rice wine, sake, or dry sherry
3 tablespoons soy sauce
1 1/2 tablespoons honey
1 1/2 tablespoons sesame seeds
1 tablespoon Thai sweet Chile sauce, see note
1/2 teaspoon Chinese five-spice powder
2 cloves garlic, crushed with the side of a cleaver
2 slices ( 1/4-inch thick) fresh ginger
2 scallions, trimmed, white part flattened with the side of a cleaver, green part set aside for garnish

Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.

Combine 3 tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce (if using), and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions, and shrimp, to coat, then cover and let marinate, in the refrigerator, for 30 to 60 minutes.

Preheat grill to high. Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 2 tablespoons sesame oil. Pour the marinade into a saucepan; remove and discard the garlic, ginger, and scallion whites, using the slotted spoon. Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy glaze, about 3 minutes. Remove from the heat and set aside.

When ready to cook, oil the grill grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook. Transfer the shrimp to serving plates or a platter and sprinkle with the scallion greens. Serve immediately. Serves 4.

Note: Raichlen gives a terrific, quick tip for deveining peeled shrimp that he picked up in Louisiana: Insert the tine of a fork in the back of the shrimp, midway between the head and tail. Pull the fork gently away from the shrimp and the vein will come with it. As for the chile sauce, Raichlen explains it is the Thai version of ketchup, and if not available to simply omit it. We found several brands at the Strip District, however, and it does add a bit of heat to the shrimp, so for a milder version, omit.

"The Barbecue! Bible" by Steven Raichlen

Thursday, May 27, 1999

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